- 16 Oz. of Breakfast Sausage
- 1 Cup of Diced Red Onion
- 1/2 Cup of Diced Jalapeño
- 1 Cup of Dried Cranberries
- 1 Large Loaf Bakery Fresh French Bread, Cubed int 1/2" Squares
- 1 Cup of Chicken Stock
- Salt and Pepper to Taste
Preheat griddle to medium heat.
Cook sausage, breaking it apart with spatulas as it cooks. Adjust heat as necessary, making sure sausage cooks evenly, but does not burn. Mix frequently.
Add onion and Jalapeño when sausage is getting close to done. Allow the onion and Jalapeño to cook in the sausage grease, mixing frequently. Cook for a few minutes, until soft.
Add cranberries and mix, allowing to cook in sausage grease. The cranberries should remain chewy. Allow the cranberry’s sugar to release and sauté with the recipe, but don't let the cranberries lose their moisture and turn hard.
Add bread and mix together with other ingredients.
Add chicken stock and quickly mix ingredients allow stock to soak into all the bread. You can add an addition ½ cup of chicken stock if needed, so long as bread does not get soggy.
Allow bread to slightly toast on some edges while mixing, adding salt & pepper to taste.
Remove from griddle and serve.
This is a perfect side dish for fall!